1. Back Cover: Crystallin Nanofibrils: A Functionalizable Nanoscaffold with Broad Applications Manufactured from Waste (ChemPlusChem 5/2015). Issue 5 (9th April 2015) Authors: Kaur, Manmeet; Roberts, Sarah; Healy, Jackie; Domigan, Laura; Vasudevamurthy, Madhusudan; Gerrard, Juliet A.; Sasso, Luigi Journal: ChemPlusChem Issue: Volume 80:Issue 5(2015:May) Page Start: 896 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Crystallin Nanofibrils: A Functionalizable Nanoscaffold with Broad Applications Manufactured from Waste. Issue 5 (9th April 2015) Authors: Kaur, Manmeet; Roberts, Sarah; Healy, Jackie; Domigan, Laura; Vasudevamurthy, Madhusudan; Gerrard, Juliet A.; Sasso, Luigi Journal: ChemPlusChem Issue: Volume 80:Issue 5(2015:May) Page Start: 810 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dielectrophoretic manipulation and solubility of protein nanofibrils formed from crude crystallins. Issue 7 (11th March 2013) Authors: Domigan, Laura; Andersen, Karsten B.; Sasso, Luigi; Dimaki, Maria; Svendsen, Winnie E.; Gerrard, Juliet A.; Castillo‐León, Jaime Journal: Electrophoresis Issue: Volume 34:Issue 7(2013:Apr.) Page Start: 1105 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Proteomic modelling of gluten digestion from a physiologically relevant food system: A focus on the digestion of immunogenic peptides from wheat implicated in celiac disease. (15th December 2020) Authors: Ogilvie, Olivia; Roberts, Sarah; Sutton, Kevin; Domigan, Laura; Larsen, Nigel; Gerrard, Juliet; Demarais, Nicholas Journal: Food chemistry Issue: Volume 333(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility. (February 2021) Authors: Ogilvie, Olivia; Roberts, Sarah; Sutton, Kevin; Gerrard, Juliet; Larsen, Nigel; Domigan, Laura Journal: Food research international Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread. (15th October 2021) Authors: Ogilvie, Olivia; Roberts, Sarah; Sutton, Kevin; Gerrard, Juliet; Larsen, Nigel; Domigan, Laura Journal: Food chemistry Issue: Volume 359(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion. (15th March 2021) Authors: Ogilvie, Olivia; Roberts, Sarah; Sutton, Kevin; Larsen, Nigel; Gerrard, Juliet; Domigan, Laura Journal: Food chemistry Issue: Volume 340(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗